Sun Dried Tomato Baked Corn on the Cob

Recipe is adapted from the Italian Baked Corn by Rachael Ray. This Sun Dried Tomato and Goat Cheese Corn on the Cob is a great new take on corn when not eating meat. The other corns in the picture are baked with herbed butter.

ServingsServings

Ingredients

4 ears fresh corn

6 oil packed sun dried tomatoes

2 tablespoon goat cheese

1 cup bread crumbs

1 tablespoon butter

Preparation

Using a small food processor, puree sun-dried tomatoes with goat cheese.

In a nonstick skillet, toast breadcrumbs in butter.

Spread some tomato mixture on each ear of husked corn. Lightly coat with breadcrumbs and place on a rack-lined baking sheet; bake at 375 degrees until tender, about 10 minutes.